MEAL PLAN TIPS:

Saturday:
Creole Shrimp and Grits: A recipe from the cookbook that we LOVE! I’ll use the slow cooker version for my grits so that I only have to whip up the creole shrimp when ready for supper!

Sunday:
Chicken Cacciatore: This cooks all in one skillet and is comfort food at it’s best! It’s simple to make, but I like to chop my herbs and other ingredients ahead of time if I’m going to be in a hurry at supper time.
I keep a House Salad made in my fridge for pairing with meals and quick lunches too. I’ll pair that with one of my homemade dressings I keep made and in the refrigerator as well. Supper’s simple, rustic and delicious!

Monday:
Brown Sugar Salmon and Veggies: Another easy and delicious recipe from the cookbook that my family enjoys! Everything cooks in one pan for easy cooking AND cleaning! Love that!

Tuesday:
Zuppa Toscana: I have loved this Olive Garden favorite for years and decided to make it at home…and am I so glad I did! It is super quick and simple to make – and ready in 30 minutes. But if you want to make it even easier, make it on the weekend and reheat for supper. I keep my homemade chicken stock made ahead for recipes like this, but you can certainly use pre-made stock. Even though this is super quick, you can also make a big pot of this on the weekend, keep in the fridge and just reheat for supper!

Wednesday:
Shrimp Scampi with Zucchini Noodles: I’ve replaced the traditional pasta in this scampi with my favorite olive oil and garlic zucchini noodles! It is a definite favorite!

Thursday:
Chicken Tortilla Soup: Wednesday night, I’ll add all of the ingredients to the insert of my slow cooker and then store it in the refrigerator overnight. Then, on Thursday morning, I’ll remove it from the refrigerator and pop it back into the slow cooker and set the timer.

Friday:
Sheet Pan Nachos: Ready in less than 30 minutes, they are always a quick and easy go-to meal at my house – especially when Sam has friends over. To make them even quicker, you can go ahead and cook your meat and slice your toppings (onions, peppers, etc) and store in the refrigerator. Then, just assemble your chips on the sheet pan, top with meat, toppings and other ingredients. Then pop it into the oven. So easy!